Asian-inspired Cold Noodles Topped with Candied Nuts
Chef Brandon’s candied nuts are easy to make and to store, meaning you can keep them on hand to amp up the flavor and texture of dishes from salads to fish starting with this crowd-pleaser: Asian-inspired Cold Noodles. Dreamed up for the Whitman Brewing Co. menu, Chef Brandon uses tahini, soy and chile crisp in this Asian-inspired noodle recipe. Packed with flavor and fast to make, it’s a perfect accompaniment for a cold beer.
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Ingredients
Noodles:
| 1 cup Asian noodles (e.g. ramen, rice, udom) |
| 3 tbsp tahini |
| 1/4 cup soy sauce |
| 1/4 cup Chili Crisp Oil |
| 3 tbsp black vinegar or rice vinegar |
| 1 squeezed lime juice |
| 1 splash sesame oil |
| 2 sliced into rings scallions |
| torn cilantro |
| Furikake seasoning or sesame seeds (optional) |
| 1/3 large sliced cucumber |
Candied Nuts
| 1 cup unsalted peanuts/mixed nuts |
| 2 tblsp butter |
| 1/3 cup honey |
| 1 tsp vanilla extract |
| 1/4 tsp five spice |
| 1 tblsp salt |
| 1/4 cup sugar |
Asian-inspired Cold Noodles Topped with Candied Nuts Directions
1. Cook noodles according to package directions (usually 3 mins for Asian noodles). Chill in fridge.
2. Mix tahini, soy, chili crisp, vinegar, and lime in a bowl with a whisk. Chop ingredients as you like.
3. You might thinly slice cucumber, bok choy or celery, shave carrots, and throw on any other toppings you have like cilantro or leftovers you have in the fridge.
4. Toss the cold noodles with the sauce and add vegetable toppings. Finish with the candied nuts.
